Fish and seafood

Colatura di alici di Cetara (anchovy sauce)

Colatura di alici di Cetara PDO: the Amalfi Coast's amber anchovy essence

Anchovies from the Salerno coast are cleaned by hand, layered with sea salt in wooden casks called terzigni and left for nine months, until a clear amber liquid is drawn off from the bottom. In Cetara the method has passed from father to son, a descendant of Roman garum first drawn off by Cistercian monks near Amalfi in the 1200s. Nothing goes in but anchovies and salt.

• Clear and bright, from amber to mahogany brown
• A lingering scent of salted anchovy, fresh fish and sea air
• Intensely savoury umami: a few drops go a long way

How to enjoy it. Use it on the spaghetti served on feast-day eves, on Christmas broccoli or boiled vegetables, or in place of salt. Once opened, keep it somewhere cool and dark, such as the warmest shelf of the fridge.

Production areas

Campania

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